Pilgrim salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Oranges, (1-3/4 pounds) |
| 2 | tablespoons | Balsamic vinegar |
| 1½ | tablespoon | Extra-virgin olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 8 | cups | Trimmed watercress |
| 3 | cups | Diagonally sliced Belgian endive, (1/4-inch) (3 heads) |
| 3 | tablespoons | Dried currants |
| 2 | tablespoons | Capers |
Directions
Peel and section oranges over a large bowl, reserving 2 tablespoons juice; set sections aside.
Add vinegar, oil, salt, and pepper to juice in bowl; stir with a wire whisk until well-blended. Add orange sections, watercress, endive, currants, and capers; toss gently to coat. Yield: 6 servings (serving size: 1 cup).
Per serving: 78 Calories; 4g Fat (32% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 138mg Sodium Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1995, page 86 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.